CHICKEN NACHOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Sprinkle the taco seasoning and chili powder all over the chicken breasts.
- Heat the oil in a nonstick skillet over medium-high heat. Add the chicken and saute on both sides until browned, about 5 minutes per side, then remove from the skillet and set aside. To the skillet, add the tomato sauce, hot sauce and 2 cups hot water and bring to a gentle boil.
- Shred the chicken with 2 forks, then return the shredded chicken to the liquid and simmer on low until everything is hot and bubbly.
- Assemble the nachos in 2 ways: Sprinkle a layer of tortilla chips onto 2 ovenproof plates or baking dishes. Sprinkle both with cheese and then a layer of chicken; repeat twice more with each layer getting smaller in circumference. Finish with an extra sprinkling of cheese. Bake just until the cheese melts, 5 to 10 minutes.
- Serve one dish as is. On the other, layer on the jalapenos, black olives, tomatoes, green onions and sour cream.
HOMEMADE CHICKEN NACHOS
A super-quick Mexican snack to enjoy with a Margarita or three
Provided by Good Food team
Categories Dinner, Main course
Time 13m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Layer up the tortilla chips in an ovenproof dish or baking tray with the chopped chicken, spring onions, cheese and pickled jalapeños. Bake for 8 mins or until the cheese is melted.
- To serve, sprinkle with the coriander and eat with your favourite accompaniments.
Nutrition Facts : Calories 484 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 2.28 milligram of sodium
MEXICAN CHICKEN NACHOS
Make and share this Mexican Chicken Nachos recipe from Food.com.
Provided by FDADELKARIM
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place the ground chicken in a large frying pan and sprinkle with salt, pepper, & onion powder. Brown until no longer pink then drain any excess liquid.
- While the chicken is browning, open the black beans & drain the liquid. Place in a food processor & blend until slightly chunky (like refried beans).
- Pour the enchilada sauce over the chicken then mix in the cheese soup, beans, & taco seasoning.
- Heat until warm then stir in the shredded cheese & sour cream. Stir until cheese is melted.
- Place the chips on plates then pour the desired amount of chicken mixture over them.
Nutrition Facts : Calories 821.5, Fat 36.5, SaturatedFat 11.3, Cholesterol 119.2, Sodium 1561.1, Carbohydrate 80.8, Fiber 11.9, Sugar 2.1, Protein 44.9
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